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Confession: I love things stuffed with cheese. But while the fast food industry continues its endless quest for new ways to stuff cheese into things, I think we can all agree it’s best to limit one’s consumption of such foods. That’s why when I recently saw a recipe on Eat Live Run for manicotti made with a mixture of tofu, spinach and nutritional yeast instead of ricotta I knew I had to try it. And guess what? It was so good!

To make the “ricotta” filling, you just put a 16 oz. block of tofu that has been drained and patted dry into the bowl of your food processor. Then add a tablespoon of nutritional yeast. This is the important part; nutritional yeast has a “cheesy” quality that really makes this dish. If you can’t find nutritional yeast, don’t try this recipe! I was able to find it in the bulk containers at Whole Foods. Then add 2 garlic cloves, a tablespoon of olive oil, 1.5 tablespoons of salt and mix it all together. Add a package of frozen spinach that has been defrosted and drained of most of its moisture. Blend it all together again and your filling is ready!

As I was filling my shells I tasted a bite of the mixture and could not believe it! It tastes so creamy and flavorful. You truly would not believe this is tofu if you didn’t know better. This recipe is great for those watching their waistline or with lactose intolerance.

Yesterday my hubby went on a mini road trip with some friends so I was alone for dinner. I realize a lot of people eat dinner alone all the time, NBD, but I usually always eat with him so it got me to thinking about eating alone. Do you cook the same for yourself when you’re alone as you do when you’re eating with your roommate, partner or friends? I actually do … I love to cook and last night eventhough the husband was away I ended up making a homemade pizza (recipe below).

So, how do you eat when you’re alone? Are you into cooking for one or would you rather make a quicky sandwich or even a bowl of cereal?

Preheat your oven to 350. Let your dough sit on the counter for 20 minutes before rolling it out. Flour your hands and the surface you’ll be rolling your dough on. Then roll the dough out with a rolling pin until desired thickness. Pre-bake your dough on a pizza stone for 10 minutes or until it’s beginning to brown.

In the meantime, get all your toppings out. This time I topped mine with sundried tomatoes, spinach, pesto sauce and mozzarella. You can use those toppings or your favorites or really whatever you have leftover in the fridge! Pizza is great that way.

When the dough is pre-baked, top with your toppings and pop it back into the oven until the cheese is bubbly. Remove from oven and enjoy!

Do you have big plans for Cinco de Mayo weekend? There is a (free!) premium tequila tasting I’m interested in tonight and tomorrow a few beer/margarita are calling my name! Have fun and be safe!